Makes 4 large crepes

Batter

2 cups rice flour
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon turmeric
1/2 teaspoon curry powder, Vietnamese or Indian Madras-style
4 scallions, sliced (white and green parts)
1/2 cup coconut milk (I recommend Chaokoh brand)
2 cups water

Filling

4 tablespoons peanut oil
1/2 medium yellow onion, sliced
1/4 pound cremini, shiitake or button mushrooms, sliced
1/4 pound lean pork (such as boneless top loin chops), sliced thin
1/2 pound medium shrimp (about 24 shrimp), peeled
4 cups bean sprouts
1 head green leaf or romaine lettuce, washed and pulled into leaves

1. Whisk the batter ingredients together in a bowl (a Pyrex or other container with a pour spout is ideal).

2. For each crêpe, heat 1 tablespoon peanut oil in a 12-inch, nonstick skillet over medium-high heat. Add 1/4 of the onions and mushrooms and stir-fry until lightly cooked, about two minutes. Add 1/4 of the pork and 6 shrimp and stir to distribute (don't fully cook the meat at this point; it will cook while the crêpe steams in the next step).

3. Without removing the meat and vegetables, pour in enough batter to just cover the bottom of the skillet, between 1/2 cup and 2/3 cup. Place one cup of the bean sprouts on the crepe. Cover and cook 5 minutes.*

4. Uncover and check for doneness. The crepe should pull away from the sides of the pan, be well-browned and lacy on the bottom, and look a bit dry on the top. Cook up to 3 more minutes, uncovered, until done.

5. Fold the crepe over the bean sprouts and serve immediately with a plate of lettuce leaves and a bowl of nuoc cham, a Vietnamese sauce made of fish sauce, lime juice, sugar and chiles.

*For an extra-crispy crêpe, sauté the filling in a separate pan while the crepe is cooking, and add the filling at the end.